Turn your built-in barbecue into a professional infrared cooking station, with extreme searing power and restaurant-worthy results.
The Napoleon Recessed Sizzle Zone is an advanced tool designed for barbecue enthusiasts looking to bring the precision and flavour of professional cooking directly to their built-in grill. This conversion kit is available in two variants, suitable for a wide range of Napoleon barbecue models, and allows you to replace a traditional rod burner with a powerful infrared ceramic burner capable of reaching up to 980°C. This level of heat allows you to sear meats and poultry at a very high temperature. This level of heat makes it possible to sear meat, fish and vegetables in a matter of seconds, providing a crispy and aromatic crust without sacrificing the internal juiciness of the food.
With its simple installation, high heat-resistant material construction and compatibility with high-end built-in grills, the Sizzle Zone is a must-have upgrade for those looking to take their outdoor cooking to the next level.
Up to 980°C of Concentrated Heat for Professional Results
The key to the success of this accessory lies in its infrared ceramic burner. This type of burner does not heat the air around the food, but radiates energy directly onto the surface, reaching intense temperatures of up to 980 °C in just a few minutes. This type of direct heat generates a rapid and controlled Maillard reaction, forming the characteristic golden crust that is so popular in professionally seared meats.
This intense cooking also produces unique toasted aromas, very difficult to replicate with conventional burners, providing an incomparable sensory experience. It is ideal for searing thick meats before slower indirect cooking, or for caramelising vegetables in a matter of seconds.
Quick installation on your existing grill
The kit has been designed so that any user, even non-technical, can install it in a few simple steps. Simply remove one of the rod burners from the main cooking surface and install the new Sizzle Zone ceramic burner in its place. No complex tools or structural modifications are required.
By eliminating the need for a separate side burner, the Sizzle Zone becomes a practical, compact and aesthetically integrated solution. This ease of installation makes it an ideal choice for both new grills and users looking to retrofit an existing unit.
Two Variants for Seamless Integration
The Sizzle Zone is available in two versions, carefully designed to fit different models of Napoleon integrated grills:
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Version 1: Compatible with Napoleon Prestige 500, PRO 500, 665, as well as the built-in BI 500 and BI 700 series.
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Version 2: Designed exclusively for the Napoleon Prestige PRO 665 recessed model, with specific settings for optimal and safe integration.
Each kit includes all the necessary parts for burner replacement, ensuring a clean, functional and professional installation in any of the above versions.
Sealing, Gilding and Flawless Texture without Risk of Overcooking
One of the most outstanding advantages of cooking with infrared heat is the possibility to obtain precise control of the cooking point, especially when sealing techniques are combined with indirect cooking. After sealing the surface of the food in the Sizzle Zone, the user can move it to an indirect heat zone and continue cooking until the desired internal temperature is reached.
This is especially useful for thick cuts of meat, such as entrecôte, tomahawk, ribs or even whole pieces of pork or lamb. The caramelised crust acts as a natural barrier that locks in the internal juices, resulting in more tender and flavoursome meat.
Premium Materials for Long Life
The Sizzle Zone has been manufactured to Napoleon’s strictest quality standards. The ceramic burner is composed of extreme heat resistant materials, capable of withstanding repeated ignition cycles without cracking or loss of power.
The structural components of the kit are made of food grade stainless steel, resistant to corrosion, temperature changes and prolonged outdoor use. This makes the Sizzle Zone an upgrade that not only provides functionality, but also longevity and long-term value.
Ideal for Outdoor Kitchens and Specialty Cooking Stations
While designed as an accessory for built-in grills, the Sizzle Zone is perfectly suited to other outdoor cooking contexts. In modular kitchens, outdoor gourmet islands or custom cooking stations, this burner can act as a stand-alone cooking zone for multiple preparations.
Its ability to quickly reach high temperatures makes it ideal for tasks such as caramelising ingredients, browning vegetables, searing delicate fish or searing grilled cheeses, all without the need to light the entire main grill.
Maintenance and Best Practices for Caring for and Extending the Life of Your Sizzle Zone
To keep your Sizzle Zone performing at its best and ensure its durability, it is essential to adopt a proper maintenance routine. Although the ceramic infrared burner is robust, constant use and high temperatures require some specific care.
Detailed Maintenance Guide:
- Cleaning after each use:
- Once the burner has cooled completely, remove any solid residue with a soft bristle or metal brush (without applying direct pressure to the ceramic).
- Use a damp cloth to clean the outer metal casing.
- Avoid accumulating grease or food residue, as this could affect the efficiency of the infrared heat.
- Avoid using liquids directly on the burner:
- Do not pour sauces, marinades or oils directly onto the ceramic surface.
- If liquids are accidentally spilled, turn off the burner and wait for it to cool before cleaning carefully.
- Regular integrity check:
- Visually check the ceramic surface for cracks, fissures or obstructions.
- Damaged ceramic must be replaced to avoid operational risks.
- Weather protection:
- Although the materials are resistant, we recommend using a protective cover for the barbecue.
- In coastal or high-humidity areas, check regularly to prevent corrosion or salt build-up.
- Correct ignition:
- Ensure that the gas supply is stable and unobstructed before igniting.
- Never attempt to ignite the burner if you detect a gas leak or if ignition is not immediate.
Maintenance and Best Practices for Caring for and Extending the Life of Your Sizzle Zone
To keep your Sizzle Zone performing at its best and ensure its durability, it is essential to adopt a proper maintenance routine. Although the ceramic infrared burner is robust, constant use and high temperatures require some specific care.
Detailed Maintenance Guide:
- Cleaning after each use:
- Once the burner has cooled completely, remove any solid residue with a soft bristle or metal brush (without applying direct pressure to the ceramic).
- Use a damp cloth to clean the outer metal casing.
- Avoid accumulating grease or food residue, as this could affect the efficiency of the infrared heat.
- Avoid using liquids directly on the burner:
- Do not pour sauces, marinades or oils directly onto the ceramic surface.
- If liquids are accidentally spilled, turn off the burner and wait for it to cool before cleaning carefully.
- Regular integrity check:
- Visually check the ceramic surface for cracks, fissures or obstructions.
- Damaged ceramic must be replaced to avoid operational risks.
- Weather protection:
- Although the materials are resistant, we recommend using a protective cover for the barbecue.
- In coastal or high-humidity areas, check regularly to prevent corrosion or salt build-up.
- Correct ignition:
- Ensure that the gas supply is stable and unobstructed before igniting.
- Never attempt to ignite the burner if you detect a gas leak or if ignition is not immediate.
Maintenance and Best Practices for Caring for and Extending the Life of Your Sizzle Zone
To keep your Sizzle Zone performing at its best and ensure its durability, it is essential to adopt a proper maintenance routine. Although the ceramic infrared burner is robust, constant use and high temperatures require some specific care.
Detailed Maintenance Guide:
- Cleaning after each use:
- Once the burner has cooled completely, remove any solid residue with a soft bristle or metal brush (without applying direct pressure to the ceramic).
- Use a damp cloth to clean the outer metal casing.
- Avoid accumulating grease or food residue, as this could affect the efficiency of the infrared heat.
- Avoid using liquids directly on the burner:
- Do not pour sauces, marinades or oils directly onto the ceramic surface.
- If liquids are accidentally spilled, turn off the burner and wait for it to cool before cleaning carefully.
- Regular integrity check:
- Visually check the ceramic surface for cracks, fissures or obstructions.
- Damaged ceramic must be replaced to avoid operational risks.
- Weather protection:
- Although the materials are resistant, we recommend using a protective cover for the barbecue.
- In coastal or high-humidity areas, check regularly to prevent corrosion or salt build-up.
- Correct ignition:
- Ensure that the gas supply is stable and unobstructed before igniting.
- Never attempt to ignite the burner if you detect a gas leak or if ignition is not immediate.
Entrecôte Steak with Garlic Crust and Thyme Butter Recipe
A recipe designed to highlight the power of the Sizzle Zone: fast searing, intense aromas and controlled cooking that only an infrared burner can offer.
Ingredients (serves 2):
- 2 entrecôte steaks, 3 cm thick (preferably matured)
- Coarse sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 4 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
Steps to follow:
- Preheat the Sizzle Zone for at least 4–5 minutes, until it reaches maximum temperature.
- Dry the steaks with kitchen paper, rub them with olive oil and sprinkle with salt and pepper.
- Place the steaks on the infrared burner and sear for 60 to 90 seconds on each side, achieving a dark crust.
- Transfer to an indirect heat zone and cook until the internal temperature reaches 54–56°C for medium rare.
- Meanwhile, melt the butter in a small pan, add the crushed garlic, thyme and mustard. Cook over a low heat until the garlic is lightly browned.
- Serve the steaks hot, topped with the aromatic garlic and thyme butter.
Vegetarian version of roasted aubergines with roasted pepper and almond pesto
Infrared heat also enhances the flavour of vegetables, creating crispy textures on the outside and soft on the inside. This recipe transforms a simple aubergine into a dish full of character.
Ingredients:
- 2 medium aubergines, cut into 2 cm slices
- Extra virgin olive oil
- Salt and black pepper
- 1 roasted red pepper (can be canned)
- 2 tablespoons of toasted almonds
- 1 clove of garlic
- 1 tablespoon of red wine vinegar
- 3 tablespoons of olive oil
- 1 tablespoon of chopped fresh parsley
Steps:
- Coat the eggplant slices with olive oil and season with salt and pepper.
- Place the slices in the Sizzle Zone and cook 1–2 minutes per side, until marked and tender inside.
- Prepare the pesto: in a food processor, blend the roasted pepper, almonds, garlic, vinegar and oil until a thick paste forms. Season with salt and add parsley at the end.
- Serve the eggplant hot, topped with a generous spoonful of pesto. Serve with artisan bread or wild rice for a complete meal.
The
Napoleon Built-In Sizzle Zone offers a professional cooking experience with its 980°C infrared ceramic burner. Compatible with Prestige 500, 665, PRO 500, PRO 665 and BI built-in series, it is easy to install and turns your grill into a precision tool. Ideal for meat, vegetables and custom outdoor kitchens. Includes complete maintenance guide, original recipe and vegetarian version.
Entrecôte Steak with Garlic Crust and Thyme Butter Recipe
A recipe designed to highlight the power of the Sizzle Zone: fast searing, intense aromas and controlled cooking that only an infrared burner can offer.
Ingredients (serves 2):
- 2 entrecôte steaks, 3 cm thick (preferably matured)
- Coarse sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 4 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
Steps to follow:
- Preheat the Sizzle Zone for at least 4–5 minutes, until it reaches maximum temperature.
- Dry the steaks with kitchen paper, rub them with olive oil and sprinkle with salt and pepper.
- Place the steaks on the infrared burner and sear for 60 to 90 seconds on each side, achieving a dark crust.
- Transfer to an indirect heat zone and cook until the internal temperature reaches 54–56°C for medium rare.
- Meanwhile, melt the butter in a small pan, add the crushed garlic, thyme and mustard. Cook over a low heat until the garlic is lightly browned.
- Serve the steaks hot, topped with the aromatic garlic and thyme butter.
Vegetarian version of roasted aubergines with roasted pepper and almond pesto
Infrared heat also enhances the flavour of vegetables, creating crispy textures on the outside and soft on the inside. This recipe transforms a simple aubergine into a dish full of character.
Ingredients:
- 2 medium aubergines, cut into 2 cm slices
- Extra virgin olive oil
- Salt and black pepper
- 1 roasted red pepper (can be canned)
- 2 tablespoons of toasted almonds
- 1 clove of garlic
- 1 tablespoon of red wine vinegar
- 3 tablespoons of olive oil
- 1 tablespoon of chopped fresh parsley
Steps:
- Coat the eggplant slices with olive oil and season with salt and pepper.
- Place the slices in the Sizzle Zone and cook 1–2 minutes per side, until marked and tender inside.
- Prepare the pesto: in a food processor, blend the roasted pepper, almonds, garlic, vinegar and oil until a thick paste forms. Season with salt and add parsley at the end.
- Serve the eggplant hot, topped with a generous spoonful of pesto. Serve with artisan bread or wild rice for a complete meal.
The
Napoleon Built-In Sizzle Zone offers a professional cooking experience with its 980°C infrared ceramic burner. Compatible with Prestige 500, 665, PRO 500, PRO 665 and BI built-in series, it is easy to install and turns your grill into a precision tool. Ideal for meat, vegetables and custom outdoor kitchens. Includes complete maintenance guide, original recipe and vegetarian version.
Entrecôte Steak with Garlic Crust and Thyme Butter Recipe
A recipe designed to highlight the power of the Sizzle Zone: fast searing, intense aromas and controlled cooking that only an infrared burner can offer.
Ingredients (serves 2):
- 2 entrecôte steaks, 3 cm thick (preferably matured)
- Coarse sea salt
- Freshly ground black pepper
- 2 tablespoons extra virgin olive oil
- 4 cloves of garlic
- 4 sprigs of fresh thyme
- 4 tablespoons unsalted butter
- 1 teaspoon Dijon mustard
Steps to follow:
- Preheat the Sizzle Zone for at least 4–5 minutes, until it reaches maximum temperature.
- Dry the steaks with kitchen paper, rub them with olive oil and sprinkle with salt and pepper.
- Place the steaks on the infrared burner and sear for 60 to 90 seconds on each side, achieving a dark crust.
- Transfer to an indirect heat zone and cook until the internal temperature reaches 54–56°C for medium rare.
- Meanwhile, melt the butter in a small pan, add the crushed garlic, thyme and mustard. Cook over a low heat until the garlic is lightly browned.
- Serve the steaks hot, topped with the aromatic garlic and thyme butter.
Vegetarian version of roasted aubergines with roasted pepper and almond pesto
Infrared heat also enhances the flavour of vegetables, creating crispy textures on the outside and soft on the inside. This recipe transforms a simple aubergine into a dish full of character.
Ingredients:
- 2 medium aubergines, cut into 2 cm slices
- Extra virgin olive oil
- Salt and black pepper
- 1 roasted red pepper (can be canned)
- 2 tablespoons of toasted almonds
- 1 clove of garlic
- 1 tablespoon of red wine vinegar
- 3 tablespoons of olive oil
- 1 tablespoon of chopped fresh parsley
Steps:
- Coat the eggplant slices with olive oil and season with salt and pepper.
- Place the slices in the Sizzle Zone and cook 1–2 minutes per side, until marked and tender inside.
- Prepare the pesto: in a food processor, blend the roasted pepper, almonds, garlic, vinegar and oil until a thick paste forms. Season with salt and add parsley at the end.
- Serve the eggplant hot, topped with a generous spoonful of pesto. Serve with artisan bread or wild rice for a complete meal.
The
Napoleon Built-In Sizzle Zone offers a professional cooking experience with its 980°C infrared ceramic burner. Compatible with Prestige 500, 665, PRO 500, PRO 665 and BI built-in series, it is easy to install and turns your grill into a precision tool. Ideal for meat, vegetables and custom outdoor kitchens. Includes complete maintenance guide, original recipe and vegetarian version.
